Banquet Manager

Four Seasons•San Francisco, CA

6h•Onsite

About The Position

Four Seasons Hotel San Francisco is seeking a Banquet Manager to join our dynamic Food & Beverage Team. We are looking for someone with excitement and dedication in serving our guests. Satisfying our guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance. As our hotel is open 24/7, 365 days a year, we expect our Assistant Banquet Managers to be flexible in working mornings, evenings, weekends, and holidays.

Requirements

Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Good communication and customer contact skills.
At least two years managing a high-volume outlet in a luxury environment.
Excellent proficiency in the English language, both written and verbal, is required.
Strong people management skills are a must.
Ability to maintain positive relations with staff acting as an advocate for them at the same time as managing guest expectations.

Nice To Haves

Candidates with prior experience in a unionized outlet will be given priority consideration.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees, and supervisors in the Hotel’s Banquet Department to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Coordinate set-up requirements for hotel and off-site functions according to the banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services Managers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.
MOD shifts at outlets when there are no banquet events